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Irresistible Gluten-Free Vegan Chocolate Chip Cookies: Chewy & Crispy!

Gluten-Free Vegan Chocolate Chip Cookies

Okay, let's dive into this! I'm so excited to share one of my all-time favorite recipes with you: a ridiculously delicious Gluten Free Vegan Chocolate Chip Cookie. Yep, you read that right – gluten-free, vegan, and still unbelievably good! This isn't one of those "healthy" versions that leaves you feeling like you've been cheated out of a real cookie. Trust me, this is the real deal, the kind that makes you want to curl up on the couch with a glass of your favorite plant-based milk.

I'll be honest, it took me a few tries to get this recipe just right. There were some flat, crumbly disasters along the way. Remember those days? It can be especially tricky navigating gluten-free and vegan baking at the same time, especially without relying on any egg substitutes or gums! But I finally nailed it – a cookie that boasts a perfectly chewy interior, crispy edges, and those melty pockets of chocolate that make any bad day instantly better. So, clear your schedule and get your ovens preheated because we are about to create some serious magic together!

Close-up of golden-brown gluten-free vegan chocolate chip cookies on a rack, showcasing their chewy texture and melted chocolate.

Ingredients

Alright, let's gather the goods. Here's what you'll need. Don't worry, you probably have most of it in your pantry already!

  • 1 cup (120g) Gluten-Free All-Purpose Baking Blend (Make sure it contains xanthan gum)
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup (113g) vegan butter, softened (I prefer a stick-style butter).
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon maple syrup (the real stuff, please!)
  • 1 teaspoon pure vanilla extract
  • ½ cup (90g) vegan chocolate chips or chunks

A Note on Gluten-Free Flour: It's important that your all-purpose blend already includes xanthan gum. If it doesn't, you'll need to add ½ teaspoon. This little ingredient is what gives gluten-free baked goods some much-needed structure, meaning no crumbly results! And, if you are feeling adventurous and want to sub in some almond flour or oat flour you are welcome to experiment, but the results may vary slightly as it can be more dense.

Instructions

Okay, time to get baking! Don't worry, we're going step-by-step, so this will be a breeze.

  1. Get Prepped: First, preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper. This ensures easy cleanup and prevents those precious cookies from sticking. I highly recommend these pre-cut parchment paper sheets – they are a serious game-changer! No more wrestling with the roll.
  2. Dry Ingredients: In a medium-sized bowl, whisk together your gluten-free flour blend, baking soda, and salt. Whisking ensures the baking soda and salt are evenly distributed in the flour, creating a gorgeous rise and well balanced flavor which is very important. Set this aside for now.
  3. Wet Ingredients: In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar. Use an electric mixer or really good whisk. You want it nice and light. We're looking for fluffy and pale, so take a bit of time on this step. It really makes a difference to achieve the perfect texture. If you're using a standalone mixer, this is where a good hand mixer comes in really handy! Add the maple syrup and vanilla extract, and mix until well combined. Oh that smell!
  4. Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix here! Overmixing can lead to tough cookies. It's better to have a few streaks of flour than a cookie with hard texture. I sometimes like to stop mixing around halfway through and finish by hand with a rubber spatula making sure no residual flour is at the bottom of the bowl. Now, if your dough is a little more dry you can 1/2 tbsp of water to start to get a better consistency.
  5. Chocolate Chip Time: Gently fold in the vegan chocolate chips or chunks. Make sure they are evenly dispersed so you'll have bits of melted deliciousness throughout every cookie. I adore using high-quality vegan chocolate for optimum flavour.
  6. Scoop it Out: Using a cookie scoop or a spoon (about 2 tablespoons per cookie), drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie.
  7. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just slightly soft. Don't overbake! The centers will continue to bake slightly as the cookies cool.
  8. Cooling Time Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. Don't be tempted to eat them straight away, although I get it, it's hard! The wait is worth it.

Tips & Tricks

Now, let's get into the fun part – how to make these cookies completely your own!

  • Add-ins: Feel free to get creative with add-ins! Chopped nuts (like walnuts or pecans), dried cranberries, or even a sprinkle of flaky sea salt will take these cookies to a whole new level.
  • Flavor Boost: For a richer flavor, try using melted vegan butter instead of softened. Be mindful that they may be a bit more flat.
  • Chill Time (Optional): If your climate is more warm you can place the dough, covered, in the fridge for 30 minutes if you'd like for a less flat cookie. This not only makes the dough easier to handle, but it can also make your cookies slightly crispier.
  • Adjust the Sweetness: You can experiment with the ratio of sugars based on your tastes. You could even try using coconut sugar instead of brown or white sugar – just note this affects the flavour slightly and could be less sweet.
  • Presentation: For a beautiful presentation, melt a little extra vegan chocolate and drizzle it over the cooled cookies. Or dust them with some powdered sugar. These are sure to impress a crowd!
  • Storage: These cookies are best enjoyed within 2-3 days. Store them in an airtight container at room temperature for that fresh-baked goodness. If they last that long, that is!
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Recipe Card

Gluten-Free Vegan Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Yields: Approximately 18 cookies

Ingredients:

  • 1 cup (120g) Gluten-Free All-Purpose Baking Blend
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup (113g) vegan butter, softened
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup (90g) vegan chocolate chips or chunks

Instructions:

  1. Preheat oven to 375°F (190°C) and line a baking sheet.
  2. Whisk together gluten-free flour, baking soda, and salt.
  3. Cream together softened butter, brown sugar, and granulated sugar. Mix in maple syrup and vanilla.
  4. Gradually add dry ingredients to wet, mix until just combined.
  5. Fold in chocolate chips.
  6. Scoop rounded tablespoons of dough onto the baking sheet, leaving space between each.
  7. Bake for 10-12 minutes, until golden brown at the edges.
  8. Let cool on baking sheet for a few minutes before transferring to a wire rack.

Alright my friends, I hope you have as much fun baking these cookies as I have! and let me know what you added to yours and your results! Happy baking!

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